Meal, Grits, Granules & Grains Ingredients for the food and baking industry

Meal, Grits, Granules & Grains Bakery Ingredients

Meal, grits, granules and grains sourced from corn, rice, rye, wheat and soy. Bakery and food ingredients is our specialty. Our management team has over 160 years combined experience in the food and baking industry. Our tradition of over 100 years of service gives us the advantage to be able to supply your entire needs. From helpful, knowledgeable sales staff, to on-time deliveries as well as superior technical support, Capitol Food Company is here to help you.

Meal, Grits, Granules & Grains

Capitol Authentic Snack Meal
Capitol Authentic Yellow Corn Cones
Capitol Authentic Yellow Corn Grits
Corn Meal
White Corn Meal

Made from the kernels of white corn. Often milled to a finer grind than yellow cornmeal, which gives baked goods made with it a more refined, less rustic texture. Often the preferred corn variety for use in Mexican-style and other corn-based foods including tortillas, corn flakes, corn meal, grits and hominy.

White Corn Meal

Request a sample
Potato Granules

Created during a process where the potato cells remain almost intact, which leads to a very low proportion of starch. Can be soluble at high temperatures when used as a thickening agent. Can be used in snack products, but the low starch content gives granules a distinctive potato flavor, short structure and low expansion.

Potato Granules

Request a sample
Long Grain Rice

Usually described as rice that is about four or five times as long as it is wide. Typical length measurements for a single grain vary between about 0.27 to 0.35 inch (7 to 9 millimeters). The rice is fluffy and dry when cooked and because of its low starch content, separates easily without excessive stickiness. Available in different varieties, such as aromatic, white and brown.

Long Grain Rice

Request a sample
Medium Grain Rice

Produces moist, tender and slightly chewy grains that stick to each other when cooked. Common medium grain rice include Arborio and Valencia, which are typically used to make risotto, and Bomba rice, which is used in paella.

The most dominant varietal of med-grain rice grown in California is ‘Calrose’. Medium-grain rice is about two to three times as long as it is wide.

Medium Grain Rice

Request a sample

Rice Crisp
Sweet (Glutinous) Rice

Also called sticky rice, sweet rice or waxy rice. A type of rice grown mainly in Southeast and East Asia and the eastern parts of South Asia. Has opaque grains, very low amylose content, and is especially sticky when cooked.

Sweet (Glutinous) Rice

Request a sample
Rye Meal (Coarse, Medium, Fine)Rye Meal (Coarse, Medium, Fine)

When small traces of the bran have been included, the ﬂour is often called cream or light rye ﬂour. Not a whole grain. If yet more bran is included, you get medium rye ﬂour, which begins to exhibit the ﬂavor and character of the rye. Not a whole grain. Coarse, whole-grain rye ﬂour is called pumpernickel, and gives its name to the traditional German bread. Should be a whole grain, but always look for the word whole.

Request a sample
Soy Grits

Similar to soy flour except that the soybeans have been toasted and cracked into coarse pieces, rather than the fine powder of soy flour. Can be used as a substitute for flour in some recipes. High in protein, soy grits can be added to rice and other grains and cooked together.

Soy Grits

Request a sample
Wheat Grits

A product with high fiber content in granular form, reddish brown, yellow and creamy white, it is made from soft or hard whole wheat. Clean and healthy. Produced by crushing, compression and separation processes in which the different components are divided by particle size for the wheat grits.

Wheat Grits

Request a sample

REQUEST A SAMPLE